Lincoln chef grabs top award at Nebraska Pork Producers 'Taste of Elegance' competition
An outstanding Pecan Crusted Pork Rib-Eye featuring Sweet Potato-Rosemary Puree, Ham Hock Braised Collard Greens, Pine Nut-Bacon Brown Butter and Asiago Shavings was the hands-down winner during the "Taste of Elegance" chefs' competition hosted by the Nebraska Pork Producers Association at the Cornhusker Marriott Hotel in Lincoln recently.
The recipe was developed by Chef Lane Rosenberry of Wilderness Ridge Golf Club in Lincoln. By winning the competition, Rosenberry took home $1,000 in cash, an all-expense paid trip to The Food and Wine Classic at Aspen and the opportunity to compete at the National Taste of Elegance competition June 28 and 29 in Baltimore, Maryland.
The Superior Chef and People's Choice awards went to Chef George Kazas of The Parthenon in Lincoln for his Braised Pork Shank. The Premium Chef award was given to Chef Mark E. Berg of the Cornhusker Marriott Hotel for his Pork and Beans recipe of Raspberry BBQ Pork Belly with Red and Black Bean Polenta with Raspberry BBQ Sauce and Fried Sweet Potato.
Judges for this year's Nebraska event included Dr. Roger Mandigo, Professor of Meat Science at the University of Nebraska-Lincoln; Dr. Fayrene Hamouz, Associate Professor of Restaurant Management and Associate Dean of the College of Education and Human Sciences at the University of Nebraska-Lincoln; Jim Trebbien, Executive Director for the Institute of Culinary Arts at Metro Community College, Omaha, and Sally Sitzman, "Voice of the Consumer" and wife of NPPA Executive Director Larry Sitzman.
The event was sponsored by Cargill Meat Solutions and Sysco Corporation's White Marble Farms premium pork, the Nebraska Soybean Board and Nebraska Corn Board. Nine chefs competed in the competition, with all pork used being donated by Cargill using Sysco's White Marble Farms brand.
The entrées were judged on taste, appearance and originality.
Numerous Taste of Elegance events are held nationwide each year and are funded by the pork checkoff investment of America's pork producers. The event is designed to encourage chefs and the food community to utilize pork in new and creative ways while promoting pork as an attractive and profitable offering on their menus.
The Nebraska Pork Producers Association is a grassroots, incorporated, non-profit organization established in 1961. NPPA was developed to promote the pork industry through the enhancement of consumer demand, producer education and research. For more information, visit NPPA's website at www.NEpork.org.
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Pecan Crusted Pork Rib-Eye featuring sweet potato-rosemary puree, ham hock braised collard greens, pine nut-bacon brown butter and Asiago shavings won top honors during the Nebraska Pork Producers Taste of Elegance chefs' competition. The recipe was developed by Chef Lane Rosenberry of Wilderness Ridge Golf Club in Lincoln. (Courtesy photo.)
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Chef Lane Rosenberry (center) of Wilderness Ridge Golf Club in Lincoln won this year's Nebraska Pork Producers Taste of Elegance competition. The event's emcee, Chef Colleen Cleek (left), owner of The Classy Gourmet, and the Nebraska Pork Producers' Jane Reeson (right), presented Rosenberry with a check for $1000 for his Pecan Crusted Pork Rib-Eye. (Courtesy photo.)
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Chef Lane Rosenberry (right) of Wilderness Ridge Golf Club in Lincoln won this year's Nebraska Pork Producers Taste of Elegance competition for his Pecan Crusted Pork Rib-Eye. Rosenberry is shown here with Sous Chef Jeff Owen (left). (Courtesy photo.)